Chicken Diablo

I am always looking for new recipes to add to my recipe book, and with the new year and my resolution to lose some weight and eat healthier I went out to some of my favorite blogs in search of inspiration for the coming weeks' menus. I came across this recipe for Chicken Diablo on the blog Bev Cooks, and as I read her post about the spiciness of this dish, I knew it would be something I would enjoy. I added it to the menu and anxiously awaited the day to prepare it.

The Frank's hot sauce was enough to give the dish a bit of a kick without being too hot for the average set of tastebuds, and it was super flavorful as well. Leading into the new year, this dish was something worth celebrating!



Chicken Diablo

Source: Bev Cooks

Ingredients

• 1/2 cup Frank's hot pepper sauce
• 1 cup sour cream
• 1/2 cup ketchup
• 1/4 cup honey
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 4 chicken breasts, pounded out thinly
• 2 Tbsp canola oil
• 3 cloves garlic, minced
• 1/4 cup sliced scallions
• 2 cups cooked white (or jasmine or basmati) rice

Preparation

1. In  a bowl, combine the pepper sauce, sour cream, ketchup, and honey. Whisk it all together, then add paprika and cumin and whisk again.
2. Pour half the mixture over the chicken breasts in a shallow dish. Cover and reserve the rest.
3. Cover the chicken dish and allow to marinate in the fridge for at least 2 hours.
4. Heat the oil in a medium skillet over medium-high heat. Add the garlic and bloom for 30 seconds. Add teh chicken and cook until nicely browned on both sides and cooked through, 10-15 minutes.
5. Heat the remaining marinade in a small saucepan until lightly simmering.
6. Serve chicken over rice with some of the sauce spooned over the top, and garnish with scallions.